Don’t be concerned that this recipe doesn’t give quantities as it will depend on how many olives you have. Simply follow the steps to guarantee a successful final result. Use fresh olives, preferably on the day they have been picked, and don’t allow them to stand for too long before you preserve them.
fresh calamata olives
4.5 litres of water
250ml red wine vinegar
blanched garlic cloves, rosemary, thyme,
origanum and orange or lemon slices Continue reading